Crab Corn Soup

Ingredients

• 150 gcrab sticks, shredded
• 150 g (1 cup)sweetcorn
• 1 packenoki mushrooms
• 3 clovesgarlic, grated
• 5shallots, minced
• 1 tbspsoy sauce
• 1 tbspfish sauce
• 1.5 Lchicken stock
• 1/2 tspwhite pepper
• 1 tsp (optional)sugar
• 4 tbspcornflour mixed with water
• 2 tbspneutral oil
• 2 tbspgreen onions, chopped, plus more to garnish
• to taste (optional)chillies, chopped, for garnish

Instructions

1. 1

   Heat the oil

   Heat the oil in a pot.

2. 2

   Fry the aromatics

   Fry the garlic and shallots until golden brown.

3. 3

   Boil the stock

   Pour in the chicken stock and bring it to a boil.

4. 4

   Simmer the soup

   Stir in the enoki mushrooms, corn, soy sauce, fish sauce, white pepper and sugar, if using. Simmer.

5. 5

   Thicken the soup

   Add the crab sticks and cornflour slurry, then mix well.

6. 6

   Finish with onion

   Stir in some of the green onion and remove the pot from the heat.

7. 7

   Serve with rice

   Serve the soup with rice.

What is crab corn soup?

Crab corn soup is a savoury broth combining sweetcorn with crab, often served as a starter or alongside rice. This version uses crab sticks, enoki mushrooms and a chicken-stock base.

The recipe brings together sweet, savoury and peppery flavours, with cornflour giving the broth more body. Green onion and optional chilli add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 7g protein, 17g carbs, 6g fat.

Corn and cornflour provide most of the carbohydrates, while the oil contributes most of the fat; crab sticks and chicken stock contribute some protein. Serve with a modest portion of rice and add extra vegetables alongside to round out the plate.

Building the flavour

Garlic and shallots: Fry them until golden to create the savoury base, keeping the heat controlled so they colour rather than burn.

Seasonings: Soy sauce and fish sauce add salt and depth, while white pepper gives the soup gentle warmth. Taste the broth before adding optional sugar, as the corn already brings sweetness.

Working with the mushrooms

Enoki mushrooms: Stir them into the boiling stock with the corn and seasonings, then let the mixture simmer. Their fine strands distribute through the soup and soften as they cook.

Keep the mushrooms together in manageable bundles when adding them, then stir to separate the strands through the broth.

Thickening without lumps

Cornflour slurry: Mix the cornflour with water before adding it, then stir it into the soup with the crab sticks. This helps the thickener blend evenly rather than forming dry clumps.

Add the slurry while mixing the soup well. The recipe does not specify a thickness cue, so use the listed amount and stir until it is evenly incorporated.

Choosing the crab

Crab sticks: Shredding them makes it easier to distribute the pieces through each bowl. Add them near the end, as directed, so they do not spend the whole cooking process in the simmering broth.

The crab sticks are already prepared, so the final stage is mainly about warming them through as the soup thickens.

Serving the soup

Rice: Serve the soup with rice for a more substantial meal. Keep the rice on the side or spoon the soup over it, depending on how you like to eat it.

Finish: Scatter over extra green onion and add chopped chilli if you want heat. These garnishes provide contrast to the warm, thickened broth.

Recipe notes & tips

• Grate the garlic and mince the shallots before heating the oil so they are ready to cook together.
• Keep the aromatics moving and lower the heat if they begin to brown too quickly.
• Stir the cornflour slurry again just before adding it if it has settled.
• Add the green onion at the end to retain its fresh flavour.
• Taste the broth before serving and adjust the garnish to suit your preference for heat.

Variations

• Add egg: Slowly drizzle in beaten egg while stirring the simmering soup for fine ribbons.
• Use fresh crab: Substitute cooked fresh crab meat for the crab sticks and fold it in near the end.
• Add ginger: Fry a little grated ginger with the garlic and shallots for extra warmth.
• Include extra vegetables: Add finely sliced carrots with the corn so they have time to soften.
• Make it spicier: Add chopped chilli to the pot with the seasonings instead of using it only as a garnish.

Common mistakes to avoid

• Burning the aromatics: Fry over moderate heat and stir often so the garlic and shallots turn golden without scorching.
• Adding dry cornflour: Mix it with water first to make a slurry that blends more smoothly.
• Pouring in the slurry all at once: Stir continuously as you add it so it disperses through the broth.
• Overcooking the crab sticks: Add them at the thickening stage, rather than with the stock at the start.
• Oversalting the broth: Taste before adding extra seasoning, as soy sauce, fish sauce and stock are all savoury.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan, stirring regularly; add a little water or stock if the soup has thickened in the fridge.

Frequently asked questions